Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

RASPBERRY JELLY.

The juice of this fruit does not gelatinize readily on account of the quantity of mucilage which it contains; hence, for preparing a jelly by means of this fruit, it is necessary to add to one part of raspberries at least two parts of red or white currant juice. The jelly may then be obtained by following the directions stated for making currant jelly.

BARBERRY JELLY.

Pick the barberries from the stalks, mash them, and having heated the mass in a saucepan throw it into a flannel bag, to strain off the juice. To one pint of the clear juice add one pound and a half of loaf sugar, simmer it with a gentle heat till it gelatinizes.

GOOSEBERRY JELLY.

Take two quarts of bruised gooseberries, simmer the mass with one pint and a half of water for about a quarter of an hour, then put it into a flannel bag to strain off the juice, and to one pint add one pound and a half of lump sugar; simmer it, as stated under the article currant jelly.

APPLE JELLY.

Pare four pounds of russettins or any other sub-acid apples, cut them into small pieces, and boil them in two quarts of water, till they become quite soft, then put them into a sieve, strain off the liquid, and run it through a flannel bag to render it clear; measure it, and to one pint of the liquid add one pound and a half of sugar, and finish the jelly as before directed. See Currant Jelly.

QUINCE AND APRICOT JELLY

May be prepared in a similar manner.